Ingredients
Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water
Skim milk, Whole milk
Fermentation Agent
Not Applicable
Lactobacillus delbrueckii subsp. bulgaricus
Things you need
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer
Bowl, Live cultures
Preparation Time
1 hour
Unknown
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
1- 2 Weeks
2- 3 Months